Caldo de Res – 225-Minute Soup Recipe
A comforting Mexican beef soup brimming with tender shank, hearty vegetables, and aromatic spices. The slow simmer brings out rich marrow flavors, while the optional tomato sauce adds depth. Perfect for a cozy family dinner or a warming meal on a chilly day.
Recipe by arnietex· Structured by ReelsMeals
From: TikTok(view original)
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Prep Time
Cook Time
Servings
Ingredients
- 2 carrots
- 2 zucchinis
- 1 Mexican squash
- 2 corn
- 2 celery stalks
- about a third cabbage
- 2 russet potatoes
- 2 Roma tomatoes
- 1/4 cup tomato sauce
- 3 garlic cloves
- 1 onion
- 4 beef shank steaks
- some soup bones
- 2 tbsp salt, pepper, garlic (OG)
- 2 tsp cumin
- lime
Instructions
- 1Rinse all the meat and place it in a large pot.
- 2Add soup bones to the pot and bring to a simmer, skimming off any frothy foam.
- 3After 20‑30 minutes, add the beef shank steaks and continue simmering, skimming again as needed.
- 4Add 2 tablespoons of salt, pepper, and garlic (OG) and 2 teaspoons of cumin, stirring to distribute the flavors.
- 5Add the whole onion and garlic cloves, then celery stalks and corn quarters.
- 6Stir in ¼ cup tomato sauce (optional).
- 7After the mixture boils again, add the firm carrots and continue simmering for 10‑15 minutes.
- 8Add the cabbage pieces and Roma tomatoes, then bring back to a boil and reduce heat to maintain a steady simmer.
- 9After about 2½ to 3 hours, add the russet potatoes and stir until they are cooked through.
- 10Add the Mexican squash and zucchini, cooking for an additional 5 minutes until tender.
- 11If using a pressure cooker, place the soup (with cabbage, corn, carrots, potatoes, celery, and other vegetables) in the cooker and simmer until the vegetables are tender.
- 12Taste and adjust salt if necessary, then remove from heat.
- 13Serve hot, optionally with lime wedges, hot sauce, and a side of rice or tortillas.
- 14Enjoy the hearty, flavorful caldo de res with family or friends.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Skim foam early
When you first bring the meat and bones to a simmer, skim off any frothy foam that rises.
Add carrots after re‑boiling
Wait until the mixture boils again before adding the firm carrots, then simmer 10‑15 minutes.
Add potatoes late
Introduce the russet potatoes after about 2½‑3 hours of simmering and stir until cooked through.
Finish with squash and zucchini
Cook the Mexican squash and zucchini for an additional 5 minutes until tender, right before serving.
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Frequently asked questions
- How long does it take to make Caldo de Res (Beef Soup)?
- About 3 hours 45 minutes in total: 30 minutes of prep and 3 hours 15 minutes of cooking.
- How many servings does this Caldo de Res (Beef Soup) recipe make?
- This recipe makes 8 servings as written; ingredient quantities on this page can be scaled.
- Where does this Caldo de Res (Beef Soup) recipe come from?
- It was shared by arnietex on tiktok.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.